Hokkien mee is known differently in three different places within Malaysia and Singapore, there is the Penang Hokkien mee, the Singapore Hae Mee and this one the Kuala Lumpur stir fried Hokkien Mee. Which by the way is my favourite.
Hokkien mee is a humble dish, made with thick Hokkien noodles, coated in a thick rich dark soy sauce, often paired with some prawns, fish cake, fish balls, and chicken or pork with some choy sum. This batch of noodles are not only thick and delicious but it will definitely make you THICCC too with its intoxicating aroma and flavours.
It is easily one of my favourite dishes back home in Malaysia and a meal that I definitely miss. Not only is it a great meal but it also makes for the perfect late night snack or even breakfast sometimes. Thick, savoury, warm and it is sure to heal your soul.
What's the Best way to Sin?
Thick Hokkien Noodles/Udon
200g Fish Balls
200g Pork Tenderloins
300g Choi Sum
4 Cloves Garlic
1tb Oyster Sauce
1tb Light Soy Sauce
4tb Dark Soy Sauce
1tb Corn Flour
Begin by peeling and mincing 4 cloves of garlic.
Slice your fish balls into halves and slice your pork or chicken into thin strips.
Peel and devein your prawns if not done so already.
Chop your choi sum into small bite size pieces and making sure to seperate the steams from the leaves. Give them a quick wash to remove any dirt or soil.
In a wok or deep pot/pan add in a little bit of oil on high heat and fry off your garlic till fragrant. Add in your pork/chicken and continue to fry till it is almost cooked through.
Add in 1tb of oyster sauce and 1tb of light soy sauce along with 4 cups of water and bring the whole thing to a boil.
Once boiling add in the stems of your choi sum, your fish balls and 4 portions of your thick Hokkien noodles or udon and let it simmer on medium low heat for 5 minutes. Add enough water to just cover your noodles.
In a bowl combine 4-5tb of dark soy sauce or cooking caramel with 1tb of corn flour and some water to create a dark thickening mixture. Add that into your wok and mix well.
Add in your prawns and the leaves of your choi sum and let is simmer for 2-3 minutes till you get this nice thick dark sauce that coats your noodles perfectly.
Taste and season with light soy sauce if needed or some sugar if its too salty.
Serve up and let your soul be blessed.
You could also add in anything you like into your noodles from fish cake to Chinese sausages to anything you fancy. It goes perfectly well with some crispy pork fat too and some chili.